Moms New Pesto Recipes

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MOM'S PESTO



Mom's Pesto image

This is my mother's recipe for pesto. In order to make my mother's recipe, the first step is VERY important! :)

Provided by CraftScout

Categories     Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups fresh basil leaves, fresh picked, packed
1/2 cup walnuts
1/2 cup shredded parmesan cheese (not the stuff in a green can)
2 -6 garlic cloves
1/4-1/2 cup virgin olive oil

Steps:

  • Grow 4-5 large basil plants so you can make this all summer long. Purple basil makes the spiciest pesto (my Dad's favorite).
  • Put basil, nuts, cheese and garlic in a food processor.
  • Turn it on and drizzle in enough olive oil to reach the desired consistency - thick for spreading on bread or thin for tossing with cooked vegetables or pasta.
  • NOTE: Do not use dried basil. This recipe can be frozen (in ice cube trays or 1/2 - 1 cup portions) for up to 6 months, but do not add the cheese until you are ready to eat or the sauce will fall apart.

Nutrition Facts : Calories 276.8, Fat 26.8, SaturatedFat 4.9, Cholesterol 11, Sodium 192.8, Carbohydrate 3.9, Fiber 1.8, Sugar 0.6, Protein 7.7

MOM'S PESTO RECIPE



MOM'S PESTO RECIPE image

Categories     Herb     Dinner

Number Of Ingredients 8

2 c. basil leaves, washed and dried
Handful of oregano and parsley
1/2 c. olive oil
2 T. pine nuts
2 large cloves garlic
1 t. salt
1/2 c. freshly grated Parmesan cheese
2 T. freshly grated Romano cheese

Steps:

  • Put basil, oregano/parsely, olive oil, pine nuts, garlic, and salt in blender/cuisinart and mix thoroughly. Remove and add cheese (can use only parmesan instead of mixture). Serve on hot pasta (which has been mostly but quickly drained -and therefore retains some of its cooking water).

MOM'S NEW PESTO



Mom's New Pesto image

Number Of Ingredients 8

3 ounces basil leaves
1 large + 1 medium pieces spanish garlic, peeled
1 teaspoon salt
1/2 cup fruity olive oil
4 tablespoons pinenuts, toasted
3 tablespoons pecorino romano, grated (if using sardo pecorino, which is milder, use 1/2 pecorino soared and 1/2 parmesan)
1.3 ounces parmesan
1 box penne or fusilli

Steps:

  • Remove the leaves from the basil. Doesn't matter how large the leaves are.
  • Peel garlic.
  • Blanch the basil leaves and garlic for 30 seconds, then plunge them immediately into a cold ice bath. Allow to get totally cold.
  • Drain. Wrap the basic and garlic in towels and squeeze out all the water (takes 3-4 times). Cut the garlic cloves into smaller pieces.
  • In Cuisinart, blend basil, garlic, salt, oil, and pine nuts.
  • Serve with penne or fusilli.

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